Slow-Cooker Three-Bean Chili Mac

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Chili meets mac and cheese in this fix-it-and-forget-it slow-cooker dinner. Hot tomato sauce, a Mexican canned tomato sauce that also includes spices and chiles for heat, kicks up the flavor. If you can’t find hot tomato sauce, regular canned tomato sauce with a tablespoon of chili powder mixed in is a good substitute. You can cook the pasta separately and add it in at the end of cooking, or use our alternative method and cook the pasta in the slow cooker with a few adjustments listed below.

a recipe photo of the Slow-Cooker Three-Bean Chili Mac
Photo:

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Active Time:
15 mins
Total Time:
3 hrs 20 mins
Servings:
8
the ingredients to make the Slow-Cooker Three-Bean Chili Mac

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Ingredients

  • 2 (14-ounce) packages frozen tricolor bell peppers

  • 1 (15-ounce) can no-salt-added red kidney beans, rinsed 

  • 1 (15-ounce) can no-salt-added pinto beans, rinsed

  • 1 (15-ounce) can no-salt-added black beans, rinsed

  • 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained

  • 1 cup shredded Mexican-blend cheese, divided

  • 1/2 cup unsalted vegetable broth

  • 1/2 cup canned hot tomato sauce (see Tip, above)

  • 1/2 cup evaporated milk

  • 4 ounces reduced-fat cream cheese

  • 2 tablespoons low-sodium chili seasoning mix 

  • 1 tablespoon cornstarch

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground pepper

  • 5 cups hot cooked whole-wheat elbow macaroni 

  • 1/2 cup sliced scallions, plus more for garnish

Directions

  1. Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined.

    a step in making the Slow-Cooker Three-Bean Chili Mac

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  2. Cover and cook on High for 3 hours.

  3. Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.

    a step in making the Slow-Cooker Three-Bean Chili Mac

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Alternative Method

Prepare Step 1 as directed, using 1 1/2 cups unsalted vegetable broth.

Step 2: Cover and cook on High for 3 hours. Stir in 2 cups uncooked whole-wheat elbow macaroni. Cover and cook on High for 30-40 minutes until the pasta is tender and mixture is thickened.

Step 3: Omit cooked macaroni. Turn off the cooker; sprinkle the mixture with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.

Nutrition Information

Serving Size: about 1 1/2 cups

Calories 391, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Carbohydrates 58g, Total sugars 9g, Added sugars 0g, Protein 20g, Fiber 13g, Sodium 447mg, Potassium 523mg

EatingWell.com, March 2024

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